Recipes with buttermilk

Recipes with buttermilk 

Ingredients

• 4 1/2 teaspoons white vinegar or fresh lemon juice
• 1 cup of milk

A clue

• Put vinegar in a glass bottle and add enough milk to make 1 cup of liquid. Stir to mix evenly and let stand for 10 to 15 minutes (the mixture starts to boil).
• Use as needed or cover the refrigerator.

Lemon butter cake

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature and more for the pan
• 3 cups of all-purpose flour and more for the pan
• 1 tablespoon baking powder
• 2 teaspoons of halal salt
• 2 1/2 cups of sugar
• 8 finely shredded lemon peels (about 1/2 cup)
• 4 large eggs
• 1 cup buttermilk
• 3/4 cup apricots or peaches
• 1/4 cup of fresh lemon juice

Read Also

• How to make buttermilk
• How to make buttermilk from curd
• How to make buttermilk from yogurt

Additional equipment
12 cups of a bundt pan

Preparation

• Preheat the oven to 350 ° F. Butter and Bundt pan flour; set aside. Beat baking powder, salt and 3 cups of flour in a medium bowl. Mix sugar and lemon zest in a large bowl; Rub with your fingertips until the lemon sugar is evenly mixed.
• Add 1 cup of butter to lemon sugar. Shake with a high-speed electric mixer for about 4 minutes until the mixture is light and smooth. Add eggs one at a time, shake the ingredients and occasionally rub the sides and bottom of the bowl with a rubber spatula until the mixture is light and loose, about 4 minutes longer.
• Reduce speed to low. Add dry ingredients in 3 supplements, alternately with buttermilk in 2 supplements, starting and ending with the dry ingredients. Roll the dough into the prepared skillet; smooth tip.
• Bake the cake until golden brown and simmer for 60-70 minutes on the side of the pan. Place it on the grill and let the cake cool for 10 minutes on the pan. Rotate the cake around the shelf; Remove the pan and allow it to cool completely. CREATE: This cake can be made 2 days before. Store at room temperature airtight.
• Mix canned and lemon juice in a small saucepan. Bring to a boil, reduce the heat and simmer gently while stirring until the icing is reduced to 1/2 cup, 6-8 minutes. Strain the icing in a small bowl. Insert the solid into the filter. Pour the icing on the chilled cake and leave it for 10 minutes.

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